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Red Velvet Christmas Pancakes

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  • Prep 20 min
  • Total 20 min
  • Servings 14
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Have a holly, jolly breakfast with adorable Red Velvet Christmas Pancakes made with Bisquick®! Choose your favorite holiday cookie cutters and let the fun begin.
Updated Dec 10, 2012
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Cream Cheese Topping

  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 2 cups powdered sugar


  • 2 cups Original Bisquick™ mix
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 cup milk
  • 1 to 1 1/2 teaspoons red paste food color*
  • 2 eggs
  • Powdered sugar, if desired
  • Candy sprinkles, if desired


  • 1
    In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
  • 2
    In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  • 3
    For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Use seasonal-shaped cookie cutters to cut out shapes from warm pancakes. Or, generously grease inside of any seasonal-shaped pancake mold. Fill mold according to manufacturer's directions and cook as directed.
  • 4
    Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to create outline around edge of shapes or drizzle topping over pancakes. Sprinkle with powdered sugar and candy sprinkles.


Nutrition Facts are not available for this recipe
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